Smoked Ham And GruyÈre Egg Bake Recipes

HAM AND EGG BREAKFAST BAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Prepare a 13x9-inch baking dish with cooking spray.
• Beat eggs, milk, sour cream, and salt together in a large bowl with wire whisk until well blended. Mix ham, bell peppers, mushrooms, and green onion into the egg mixture; pour into the prepared baking dish.
• Bake in the preheated oven until a knife inserted into the center comes out clean, about 50 minutes. Cover top of dish with Cheddar cheese; continue baking until cheese is melted, about 3 minutes.

BAKED EGGS WITH HAM AND GRUYERE

Steps:

• Preheat the oven to 450 degrees. Place uncured ham in the bottom of 2 small oven-proof crocks or ceramic bakers.
• Add 1 tablespoon unsalted butter, 1/2 teaspoon thyme, and 1 tablespoon heavy cream to each crock.
• Carefully break 1 egg into each crock. Sprinkle each with 1 ounce Gruyere and black pepper to taste.
• Place crocks on a sturdy baking sheet. Bake for 5 minutes or until eggs are mostly set.
• Turn the broiler on high and move crocks to the top oven rack, just beneath the broiler. Broil for 1 to 2 minutes or until cheese is bubbly and golden brown.
• Remove the crocks from the oven and let sit for 5 minutes before serving.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, whisk together eggs, cream, Gruyere cheese, salt, and pepper until foamy. Melt butter in a cast iron pan over medium heat. Add the onion and potatoes and cook thoroughly. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a spatula so the eggs flow to the bottom of the pan. When the frittata is half set, add the ham.
• Transfer the pan to the heated oven. Bake for 10 minutes until puffed and golden. Shower with grated Parmesan and serve garnished with sour cream and chives.

SMOKED HAM, GRUYERE AND CARAMELIZED ONION FRITTATA

Steps:

• Preheat the oven to 400˚. In a large bowl, whisk the eggs, heavy cream, gruyere, a big pinch of salt and a few grinds of pepper until foamy.
• Melt the butter in a 10-inch cast-iron skillet over medium heat. Add the onion and the potatoes and cook, stirring, until the onion is translucent and the potatoes are fork-tender, about 12 minutes. Pour the egg mixture over the top. Pull the edges away from the sides of the pan with a rubber spatula so the eggs flow to the bottom of the pan. Cook until the frittata is half set, 2 to 3 minutes, then sprinkle in the ham.
• Transfer the skillet to the oven and bake until the frittata is puffed and golden, 10 to 12 minutes. Sprinkle with the Parmigiano-Reggiano and chives and serve with sour cream.

SMOKED HAM AND GRUYÈRE EGG BAKE

Steps:

• 1. Coat 13x9-inch (3-quart) shallow glass or ceramic baking dish with cooking spray. Arrange bread in bottom; sprinkle with ham and cheese.
• 2. Whisk eggs in large bowl until blended; whisk in all remaining ingredients. Pour over bread mixture, pressing down with back of spatula to keep bread submerged. Cover and refrigerate 5 hours or overnight.
• 3. Heat oven to 350°F. Bake, uncovered, 50 to 60 minutes or until golden brown and knife inserted in center comes out moist but clean. Let stand 10 minutes before serving.